French Dip


 

Dwain Pannell

TVWBB Hall of Fame
The other night, I took a small Eye of Round Roast and seared it in Olive Oil. Mixed some herbs and spices in a bit of oil and coated the roast, basting with the herb/oil a few times throughout the cook, thinly sliced and served on a roll with provolone and au jus for dipping. Quick and simple supper. Yum!











 
Looks great. Next time try it with garlic mushrooms and Swiss cheese. That was our go to after the bars closed 24 hour diner Sammie. Many many many years ago.
 
Hey very nice Dwain! I just picked up a small cross rib roast for french dips this week. Well done!
Scott
 
Dwain,

That looks like the perfect way to cook a round roast. I was actually eyeballing a couple of roasts today at the market but decided to pass on them. The next time they are on sale I'm getting one and doing it like you did yours.

Regards,

Tim Murphy
 
outstanding sammich.

Looks like you had a lot of good pan drippings. Did you make the Au Jus yourself?
 

 

Back
Top